These delicious lime shortbread bars have a tangy lime curd layer over a buttery shortbread crust. Perfect for citrus lovers.
Based on the original recipe of these Meyer lemon bars, this lime bars with shortbread crust recipe is super simple and delicious. If you're looking for lime recipes and have leftover limes, here's a recipe for you!
The best lime type for these easy key lime bars recipe is either a key lime or a Tahitian lime (otherwise known as a Persian lime.) That being said, if you have abundant other citrus like grapefruit or lemon, you can use those too. This is a great recipe for bringing other flavors in as long as you keep that perfect balance of sweet and tart.
Try these creamy orange bars!
- Baking pan - Use a 9x9 inch ( 23 x 23 cm) square baking tray or a similar size.
- Food processor
- Digital scales - The cup sizes given in are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
Alongside the limes, these tangy lime bars use simple ingredients. You can find the amounts written in the printable recipe card at the bottom of this post.
- Fresh limes - As discussed above, these can be Tahitian lime (regular Persian limes) or key limes. You'll need half a cup of juice.
- All-purpose flour - this is used in the shortbread base
- Granulated white sugar - cuts through the lime bar tartness
- Salted or Unsalted butter - a key ingredient in the buttery shortbread base
- Eggs - this helps the creamy lime curd filling set
- Salt - enhances the flavor
- Optional - green food coloring if you want to tint the curd.
Preheat the oven to 350°F (180°C) and line a 9x9 inch pan with parchment paper.
In a food processor, blend together the softened butter, flour, lime zest, sugar, and salt until it creates a soft dough.
Press dough into the bottom of the pan. It helps to use a glass or the bottom of a measuring cup to press it down.
Bake this in the oven for 20 minutes until very light golden brown.
The tangy filling
The topping of the lime bar is a lime curd, made with limes, eggs, sugar, and a little flour for stability. Unlike regular lemon curd, this lime curd isn't pre-cooked. The ingredients are whisked together and poured over the baked shortbread layer.
Whisk the flour and the sugar in a large mixing bowl to get rid of any flour lumps. Then add the eggs and lime and mix until well combined, but not so much that it becomes frothy.
Pour this carefully over the hot crust.
Bake again until the lime curd has set. Slightly shaking the pan will show if it has set or not. There should not be a wobble to the curd.
Serving and storing
Once baked, cool to room temperature on a wire rack, then refrigerate for at least an hour before slicing.
Use a sharp knife to cut the bars into 16 pieces. Dust powdered sugar over the top when serving, and add a sprinkle of green lime zest.
Store lime squares in an airtight container in the refrigerator for up to 2 weeks or freeze the lime bars for up to three months.
- 205g (1 ⅔ cup) all-purpose flour
- 50g (¼ cup) granulated sugar
- Zest of 1 lime
- ¼ teaspoon salt
- 170g (¾ cup) butter, room temperature
Lime curd layer
- 200g (1 cup) granulated sugar
- 30g (4 Tablespoons) all-purpose flour
- 4 large eggs
- Zest of 1 lime
- pinch of salt
- 120g (½ cup) fresh lime juice
- Preheat the oven to 350°F (180°C). Line a 9x9 inch pan with parchment paper
- In a food processor, blend together the softened butter, flour, lime zest, sugar, and salt until it creates a soft dough. Press this mixture firmly into the pan.
- Bake it for approximately 20-22 minutes until ever so lightly browned and just baked through.
- In a separate bowl, whisk together the flour and the sugar for the lime layer until well combined. Add the eggs, zest, lime juice, and salt, and whisk until smooth. Carefully pour the mixture of the baked base and place it back in the oven.
- Bake for around 20 minutes until the lime layer has set. Giving the pan a little shake should show no real wobble left to the lime layer.
- Once baked, cool the lime slice to room temperature, then refrigerate for at least an hour before slicing. Powdered sugar can be dusted over the top at the time of serving.
Grapefruit can be used instead of lime to make grapefruit bars.
Oranges can also be used, though use half lime or lemon, and half orange juice to balance out the sweetness.
The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 71mgSodium: 135mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 3g